Sweet, earthy, deeply flavoured...

It has to be a beetroot salad

This fresh salad is a fabulous side to meaty dishes, especially next to beef or lamb meats. The colours of beets and carrots are gorgeous, warm and inviting. Once you dig in, you will be so happy you did, because this salad is like earth’s welcome after the rain. The smell of earth then smells of beetroots and carrots, mixed with mint and hints of pine… absolutely glorious!

No more descriptions needed, just make this salad and don’t miss out!


  • 2 beetroots, rinsed and scored all over with a fork then roasted
  • 4 big carrots, peeled and roasted then, chopped roughly
  • 1 medium red onion sliced into thin wedges
  • cherry tomatoes
  • Toasted pine nuts
  • Fresh mint leaves, chopped

For Dressing

  • Fresh juice of 1 lemon
  • 1/4 cup olive oil
  • 1 tsp dried mint leaves
  • salt and black pepper to taste

Roast the beets whole, wrapped in foil paper in a hot oven until tender.

Remove from heat, and when cool enough to handle, peel and slice into wedges or cut into disks…

Roast the carrots until almost tender, remove and set aside.

Place all vegetables in a large bowl.


For the Mint, lemon dressing

In a small bowl place all dressing ingredients and mix well to combine.

Pour over the vegetables and toss to coat. Serve cold.

This recipe is from the repertoire of over 280 recipes in my book Plated Heirlooms. The book contains recipes from all sections of the Palestinian cuisine, starting with Mooneh (pantry recipes) to dessert and everything in between. Plated Heirlooms is a documentation of recipes and cuisine rationale as well as the compiled story of the cuisine.

All Plated Heirlooms recipes come with background information and thorough descriptions that in the end tie up with the rest of the book’s narrative to explain to you the formation and makings of Palestinian cuisine.

You can order “Plated Heirlooms” here and we will ship it to you anywhere in the world.


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